Fall inspired Roasted Butternut Squash Risotto is creamy, savory, and the ultimate plant-based comfort food in a bowl.
Pin Roasted Butternut Squash Risotto for later!
Nervous???? We. Can. Do. This.
We can branch out. We can MOST DEFINITELY add squash to our pasta AND we will MOST CERTAINLY enjoy every last bite.
Sauce that’s loaded with flavor and made from pureed butternut squash and a splash of vegetable stock? There will be exactly ZERO regrets. Pinky promise.
Let’s make vegetable-loaded, sweet, creamy, spicy Butternut Squash Risotto.
WHAT IS BUTTERNUT SQUASH RISOTTO?
It sounds fancy, but in reality it’s just basic risotto combined with butternut squash that has been roasted with sage infused olive oil and pureed with a splash of vegetable stock.
HOW DO YOU MAKE BUTTERNUT SQUASH RISOTTO?
FIRST: Roast Butternut Squash. Spread cubed butternut squash onto a baking sheet. In a small bowl, combine sage and olive oil. Pour infused olive oil over the squash and use hands to toss. Spread coated butternut squash into a single layer.
SECOND: Make Risotto. Heat vegetable stock over medium heat in a small pot. To a large pot, simmer garlic and onions in olive oil. Once caramelized, add risotto and 1 cup of heated vegetable stock. Cook until liquid absorbs. Repeat process for 20 minutes, or until risotto is creamy and cooked through.
THIRD: Make Butternut Squash Sauce. Place roasted squash into a blender or food processor. Add vegetable stock until the butternut squash is just able to blend or puree freely. The sauce should be very thick.
FOURTH: Add purred sauce to the cooked risotto. Mix until fully combined.
FIFTH: Add parmesan, salt, pepper and nutmeg. Mix until fully combined and serve immediately.
Risotto takes a little time and patience. DON’T read that as “difficult to make.” It’s not. Basically you pour, simmer, stir, repeat until it’s done. You CANNOT mess this up.
FAQ’S About Roasted Butternut Squash Risotto:
Can butternut squash risotto be made in advance?
Yes. It tastes exactly the same when reheated using the following method. Remove roasted butternut squash risotto from refrigerator (where it should be stored in an air-tight container). Pour risotto into a medium size pan over medium heat and add 1/4 cup of vegetable stock. Stir frequently until warmed through and excess moisture has evaporated. Add additional stock as needed.
Can I make the butternut squash sauce in advance?
Yes. The butternut squash puree can be prepared up to 3 days before you are ready to make the risotto. Store puree in a sealed mason jar or bag in the refrigerator.
Can I use frozen butternut squash instead of fresh?
You can. Frozen veggies get a bad wrap. To make sure you get that “roasted” texture, place sheet pan into the oven while it pre-heats so you add the frozen squash onto a very hot sheet pan. Allow squash to cook for about 5 minutes before tossing with the sage and olive oil.
Can I add a protein to the Risotto?
You can. I often add Italian chicken sausage to this recipe if I am serving it as a main meal instead of a side dish. A shredded rotisserie chicken would also be delicious!
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Fall inspired Roasted Butternut Squash Risotto is creamy, savory, and the ultimate plant-based comfort food in a bowl.
Ingredients
- 3 TBS olive oil, divided
- 1/2 tsp. dried sage
- 16 oz. butternut squash cut into 1 inch cubes (I purchase pre-chopped)
- 4–5 cups of vegetable broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ½ cup Parmesan cheese
- 1 tsp. sea salt
- 1/8 tsp. nutmeg
- Freshly ground black pepper
- 3 TBS fresh chopped sage
Instructions
FOR THE BUTTERNUT SQUASH PUREE:
- Heat oven to 425 degrees, and line a rimmed baking sheet with aluminum foil.
- In a small bowl combine 1 Tbs. olive oil and 1/2 tsp. dried sage. Whisk.
- Spread chopped squash into a single layer on prepared baking sheet. Drizzle with warm sage infused olive oil. Season with salt and pepper. Toss to coat. Bake for 25-30 minutes or until the squash is tender.
- Place roasted squash and a splash of vegetable stock into a blender or food processor and pulse until texture is creamy. If the blender/food processor isn’t able to puree the squash, add more vegetable stock. The idea is to use as small of an amount of stock as possible while still allowing the sauce to form. The result should be very thick, almost like a paste.
FOR THE RISOTTO:
- In a small pot, heat the vegetable broth over low heat. Do not boil.
- In a large skillet, heat 2 Tbs of olive oil over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add garlic, heat until fragrant, about 1 minute. Reduce heat to medium, and add rice and 1 cup of warm vegetable stock. Stir often. Cook until most of the liquid has been absorbed . Repeat with another cup of broth. Continue stirring in 1 cup of broth at a time until the rice is tender, and all the liquid has been absorbed, about 20 minutes.
- When all liquid has been absorbed into the rice stir in butternut squash puree, parmesan cheese, salt, nutmeg and freshly ground pepper. Stir to combine. Top with fresh sage leaves (optional) and serve.
Equipment
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Cuisinart Stainless 7-Piece Cookware Set
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Keywords: risotto, butternut squash
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